How to Make a Classic Caesar

Tomorrow is National Caesar Day so I thought now would be the perfect time to share a recipe for a Classic Canadian Caesar.

I was FORCED to make a couple Caesars just to be certain everything was perfect and to snap a few pics…being a recipe blogger is tough work…lol

I still remember the first time I had a Caesar. It was the first Christmas, Music Man and I were married. We were visiting Music Man’s family and his brother brought out these huge glasses of deliciousness. It was definitely a case of love at first sip and a Christmas Eve tradition we continue to this day.

A Classic Caesar is also a fun summertime drink. Okay let’s be honest, it’s the perfect cocktail anytime, anyplace, any occasion!

Before I share our recipe, here are a few fun Classic Caesar facts:

It’s believed that the first Caesar was created in 1969 by Walter Chell at the Calgary Inn.

Annually, the Thursday before the May 2-4 long-weekend is National Caesar Day!

The main difference between a bloody Mary and a Caesar is that a bloody Mary is made with tomato juice and a Caesar with clamato juice.

In 2010, the Caesar is officially named Canada’s National Cocktail by Parliament.

Comments

Firstly, you are a real trooper going to such difficult lengths to prepare a blog post. :-) Secondly, I was amazed by the last 3 “facts” about Caesars. And lastly, I find tomato juice too thick, and dislike the taste of clams, but am crazy mad about V8 juice and use it as a “base” for this drink. Would it be called a Bloody Caesar? LOL! Either way, love this recipe and love the addition of bacon as a garnish!

Lol…sometimes I need to take one for the team! 360 million Caesars a year…it’s no wonder Canadians have a bad reputation regarding imbibing…hahaha! Hey anyway you enjoy this Caesar is the perfect recipe. Enjoy #NationalCaesarDay!Monica Parlee recently posted…Fiddlehead, Leek and Gruyere Tart

for some many years now \i have one well four or five days a week. and order them sometimes when \i am out for lunch or dinner. Some \caesers in \Canada at a restaurant are not to badly made, some not good at all I have a winter hoe the past 17 years down in the south of Florida and bring usually a dozen bottles of \clamato with me. We go through them all, for sure over the winter season. Wine is served at other folks homes when we get together for cards or lunch or dinner or what not but the expected drink at my place are the \caesers. \Gals have brought som fancy makings for them \ illuminated fancy straws huge fancy glasses \i forget the company name but they have a top on the glass and a straw fits right in there. they bring fixings like jars of olives horseradish of various types, sometimes left over pickle juice even \ but, only some pickle juice is good in the drink, many are not. sometimes in the \u.\s. you can get actually a darn good drink but yes called bloody mary, one place a fish restaurant, that \i have been to some ties have a bartender who makes up a real batch of mix, with lam juice and spicy for sure and they are delicious. I like horseradish in the drink as well. not all the tie but sometime.
Just found your blog when looking to cook maybe it was bok choy or something. \is interesting and the title is catchy. I AM IN Barrie \ONTARIO, RETIRED AND GETTING OLD IT SEEMS, FOR SURE WHEN WORKING THE DAY IN MY GARDEN BOTH HERE IN \ONTARIO AND DOWN IN \FLORIDA. \THAT S WHY CAESERS FOR SENIORS IS AN IMPORTANT ITEM.
GOING TO ENTER YOUR CONTEST AS WELL iMIGHT BE THE FIRST IN MY FAMILY OF THREE DAUGHTERS AND A DAUGHTER
IN LAW TO HAVE ONE OF THESE NEW PRESSURE COOKERS. KNOW OF SEVERAL GALS IN THE \U.\S. WHO DO HAVE ONE

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Hi and welcome to Older Mommy Still Yummy! My name is Monica and together with my husband Randy we created this blog. (I named it...lol)
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